CALL : + 91 8882-157-157 LOGIN  •  SIGN UPCART(0)

    Preparation Time
    20 Mins
    Difficulty
    Easy
    Spice Level  

French Glazed Veggies with Brown Riceby Tejasvi Arneja

Rs. 398 Serves 2
2 (Servings)

The union territory of Puducherry was a French colony for around 200 years, making French a strong influence on the area. We bring an authentic french dish, that has nutty and chewy brown rice, which makes this simple dish special. We have called for extra.

Share ON

Rs. 398Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories375

YOU WILL NEED

    Non Stick Pan
    Saucepan
    Water
    Salt

INGREDIENTSPortion for 2

    1.5 tsp Olive Oil for Tofu
    1.5 tsp Olive Oil for Carrots
    250 gms Tofu
    1.5 Cup Baby Carrots
    9 Cherry Tomatoes
    2 tbsp Balsamic Vinegar
    1.5 tbsp Garlic
    3/4 tsp Fennel Seeds
    2 tbsp Parsley
    2 tbsp Parsley for Garnish
    1 Lemon
    1/8 tsp Salt
    1/8 tsp Black Pepper

    Tejasvi Arneja

    More Recipes by same Chef

    • Chicken Tikka Masala in Pita Pockets with Koshimbir
    • Anglo-Bangla Mutton Chops with Beetroot Salad
    • Parsi Patrani Ni Macchi
    • Mughlai Basmati Rice Pilaf with Yellow Zucchini
    • Portuguese Mushroom Caldin with Goan Bread

    DIRECTIONS

       
      1

      Cook Brown Rice Rinse rice under water to remove starch Take 3 cups (750 ml) of water in an open pan and bring water to the boil. When water has come to the boil stir in rice, along with salt to taste and bring it back to a gentle simmer Cover the pan with a lid and cook for 18-20 minutes under low flame. Drain excess water and keep aside.

       
      2

      Saute Tofu While the rice cooks, bring olive oil to heat over medium-high heat, add tofu and cook it for 3 to 4 minutes, until browned. Switch off heat, transfer to a plate and keep aside. Let the oil remain in the pan.

       
      3

      Saute Carrots Bring the non-stick pan used for tofu, with remaining oil to heat over medium flame, add oilve oil and let it heat for 1 minute. Now add the carrots and cook for 3 minutes, until they are soft and have begin to brown a bit.

       
      4

      Add Cherry Tomatoes, Balsamic Vinegar Add the cherry tomatoes (halve them), balsamic vinegar, lemon juice (use 1 lemon), parsley, garlic and fennel seeds. Reduce heat to low and let it simmer until liquid is thickened and reduced, stirring occasionally.

       
      5

      Stir in the Tofu Stir in the sauted tofu (done earlier) to the non-stick pan, cook for 1 minute over low flame, until it's heated through. Add salt and black pepper, switch off heat. Garnish it with parsley. Serve the veggies with brown rice.

What our customers are saying